Grilled Beef & Noodle Saladas featured in Raley's, Bel Air, and Nob Hill Something Extra Publication2 pounds beef flank steak 1 1/2 cups Soy Vay Veri Veri Teriyaki, divided 1/4 cup each: rice vinegar, sherry and vegetable oil 2 Tbsp. hot chile sesame oil 2 tsp. sugar 2 (9-oz.) packages Azumaya Asian Style Noodles, cooked 2 cups sliced snow peas 1 cup chopped red and yellow bell pepper 1 cup julienned carrots 3/4 cup sliced green onions 1/2 cup coarsely chopped peanuts Cut meat into 1/4 inch strips and place in a resealable plastic bag with 3/4 cup Soy Vay Veri Veri Teriyaki. Refrigerate for several hours or overnight to marinate. To prepare dressing, whisk together 3/4 cup Soy Vay Veri Veri Teriyaki, vinegar, sherry, vegetable oil, hot chile oil and sugar. Toss together with cooked noodles, vegetables and peanuts. Cover and chill until ready to serve. (May be made 1 day ahead.) Just before serving, thread beef onto 12 skewers. Grill over medium heat for 4 to 5 minutes per side. Divide salad between 6 dinner plates and top each with 2 beef skewers. Serves 6. Please visit soyvay.com for more recipes and to |